Best time to eat this coconut galette? Right after it comes out of the oven. Oh, yes, warm and creamy, you’re going to experience a pastry that isn’t too sweet. Isn’t too creamy. Isn’t too rich. But, just right.
With just five ingredients, you’re going to have a tasty dessert that can be refrigerated for later if there’s any leftover. Served with some fresh berries adds a new dimension of freshness. If you want to put a meringue on top, have at it. Change it from a galette to a pie.
Using frozen coconut makes all the difference in this recipe. It’s like you just schlepped through the jungle, shook a coconut tree and cracked open that delicious goodness. Another option you can change up would be to use coconut milk rather than almond milk. You’d get even more of a coconutteeee taste.
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